For Risotto— Heat oven to 350 degrees. Cut 1 squash in half lengthwise; remove and discard seeds. Place 1 tablespoon butter, 1 sprig rosemary and 1 sprig sage into the cavity of each half. Season flesh with salt and pepper, then wrap halves individually in aluminum foil. Put squash on a baking sheet, cavity side up, and roast until very soft — about 2 hours.

Remove squash from oven and carefully unwrap; discard herbs. Scoop flesh from skins; discard skins. Puree flesh in a food processor until smooth. (NOTE – Squash puree can be made up to 2 days ahead.)

Peel and seed remaining squash; cut flesh into 1/8 inch dice.

Combine 3 tablespoons of the remaining butter with oil in a large heavy pot and heat over medium heat until butter is melted. Add onion, season with salt and pepper and cook, stirring occasionally, until onion begins to soften – about 5 minutes. Add rice and increase heat to medium-high. Using a wooden spoon, stir until rice is opaque and begins to pop – about 2 to 3 minutes.

Add the diced (uncooked) squash and enough broth to just cover the rice mixture. Reduce to a gentle simmer and cook, stirring occasionally, until broth is mostly evaporated – about 5 minutes more. Add 1/2 cup broth; cook, stirring frequently, until broth is mostly evaporated. Continue cooking in this manner, adding broth in 1/2 cup increments until the rice is just barely tender and all’onda (a bit liquid); you may have broth leftover.

For Fried Sage — Heat oil in small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 3 batches, stirring, until crisp – 30 seconds to 1 minute per batch. Using a slotted spoon, transfer to paper towels to drain.

Stir pureed squash and mostarda into risotto, then add cheese and remaining 3 tablespoons butter; stir to combine. Thin with a little more broth, if desired. Season with salt and pepper.

Tis the season to have a plethora of Pinot on your table!! To make it easier for you, we have FREE shipping for a limited time. The free shipping is noted at check-out. As well, you’ll receive a 10% discount when purchasing 6+ bottles of wine using the coupon code Nov17. Order online or email info@formaglinivineyards.com your order and questions.

Join us Sunday, October 22 from 3-6 pm at our home — 2110 North Ross Street, Santa Ana, CA — for a great autumn afternoon of wine, food, and fun! We are releasing our TWO newest wines — the 2015 Formaglini Vineyards La Querica Block Pinot Noir and the 2015 Insieme Cuvee. As always, we’ll pour sparkling wine for a toast, a Formaglini vertical tasting, and even a barrel sample from 2016. Details about the 2015 vintage, this party, and to RSVP – http://bit.ly/2yrUKi0.

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Welcome to Formaglini Vineyards! Our organic vineyard on Calkins Lane in the famed Willamette Valley of Oregon produces distinct Pinot Noir, a special Cuvee, and soon Chardonnay. My Italian roots are deeply interwoven in the wine, how it's grown, and the experiences it creates for you.

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